Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, peel and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
Place the bacon in a skillet and fry until almost crisp. Remove the bacon from the pan. Add the onion and celery; cook until tender and translucent, then remove from the pan.
Drain off all but 1 tablespoon of bacon fat. Add the flour, sugar, salt, and pepper to the skillet; stir until slightly browned. Add the vinegar and water and cook until the mixture is slightly thickened. Return the bacon, onion, and celery to the skillet.
Pour the hot dressing over the potatoes and stir gently to combine. The potatoes should look glossy. Garnish with hard-boiled egg slices, minced parsley, and chives. Serve warm.